Vietnamese Lemongrass Sticky Pork

Vietnamese Lemongrass Sticky Pork

from simplehomeedit.com
20 min

Vietnamese Lemongrass Sticky Pork is a restaurant-worthy dish that you can quickly and easily make at home using simple, low-cost ingredients. This stress-free dinner is packed with delicious Asian flavours and will be a big hit with the whole family.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • At least 2 stalks lemongrass or 1 tbsp lemongrass paste (optional, see note 1)
  • 1 tbsp freshly minced garlic
  • 500 g minced (ground) pork
  • 1 tsp dark soy sauce
  • 1 tbsp tamari or all-purpose soy sauce
  • 1 tbsp fish sauce (see note 2 for substitutions)
  • 1 tbsp lime juice (see note 3 for substitutions)
  • 1 tbsp sugar - or maybe less
  • ¼ tsp cracked black pepper
  • 1 tsp cornflour (cornstarch)
  • 1 tbsp water
  • Steamed jasmine rice
  • 4 fried eggs (optional)
  • 1 spring onion (scallion), finely sliced
  • 1 large red chilli, finely sliced (optional)
  • 2 Lebanese (short) cucumbers, sliced

Directions

  1. 1

    Heat the olive oil in a deep, heavy-based frying pan on medium–high heat.

  2. 2

    Add the onion, lemongrass and garlic. Cook, stirring, for 1–2 minutes until fragrant.

  3. 3

    Add the pork and cook, stirring, for a further 4–5 minutes until the pork has browned.

  4. 4

    Add the dark soy sauce, tamari, fish sauce, lime juice, brown sugar and pepper. Cook, stirring, for 1 minute, or until the sugar has dissolved.

  5. 5

    Combine the cornflour and water in a small bowl using a spoon. Stir the mixture through the sauce and cook for a further 1–2 minutes or until any residual liquid has absorbed and the pork is cooked through.

  6. 6

    Divide the rice among four bowls to serve and top with the pork and fried egg (if using). Sprinkle with sliced spring onion and red chilli (if using). Serve with cucumber.